Grade FishmongersFishmongers SushiCrab LovesUk SushiFish CampaignSushi GradeThe CrabFood DisplayCrabsForwardThe crab loves it - Sushi Grade Fish Campaign http://www.yoursushi.co.uk/Sushi-Grade-Fishmongers-The-North.html#SushiGradeFishFish from day boats in Devon, Cornwall and Dorset arrives from the port to the counter within 24 hours. Fish is also personally sourced from many other ports including Hull, Grimsby, Aberdeen, the Shetlands and the West Coast of Scotland. Tuna and Marlin are imported from Sri Lanka and Malaysia. On a daily basis the counter spills over with at least 120 fresh products , the freezers burst with a vast range of frozen products and the seafood bar leaves you spoilt for choice. There is also an abundance of deli products to team with your fish including chilled sauces imported from France. Whether it’s an ingredient for your recipe, fish for the barbecue or turkey and game for Christmas you’re sure to find it all at Cheshire Fish. The lobster, salmon or seafood platters make a stunning addition to any buffet table.

The fully trained team will prepare your fish to your requirements, gutted, filleted, pin-boned, portioned, vacuum packed ready for the freezer just ask. There is also an excellent  free local home delivery service within approximately a 20 mile radius of our Macclesfield shop. With Choices from Sushi grade tuna, award winning Scottish salmon, sustainable cod and hand dived scallops, what are you waiting for? We are located at 4 Roe Street, Macclesfield, Cheshire SK11 6UT. Opening Hours: Tuesday-Saturday 9am-4pm Cod Fillet Portion size Lobster Bones for Stock 1KG Mackerel - Line caught© Condé Nast Publications Ltd. 2017 Privacy Policy and Cookie Statement The List Media Pack © Condé Nast Publications Ltd. 2017 Coconut prawns with sriracha dip The prawns and chilli dip can be prepared well in advance, but ideally fried just before serving. You'll find sriracha in most supermarkets or online. Crisp sushi cakes with tuna sashimi

I have suggested wasabi paste and pickled ginger to accompany these sushi cakes, but you could add a little sliced avocado or deep-fried crispy ginger shards instead. These cakes are also delicious served plain with soy sauce forsushi grade fish ri sunflower or rapeseed oilsushi cat 4 gry paste and pickled gingeryouda sushi chef 2 gratis online The peas and chorizo can be preparedsushi at home kanaaldijk well in advance and heated through just before serving. jiro dreams of sushi clip

these on canapé spoons, which you can buy online from 6 spring onions, trimmed and roughly sliced chorizo, outer skin removed and sliced into 3mm-thick fresh scallops without coral (or , if small)sushi grade fish virginia beach Mix all the dip ingredients together in a bowl and chill untilsushi los angeles zagat For the prawns, mix the flour with a little salt and freshly ground black pepper and place in a shallow dish. Mix the beaten egg and milk in another dish and, in a third dish, combine the coconutDip each prawn into the flour, then the egg, and finally roll in the breadcrumbs to coat. Place in a large dish. Repeat with all the prawns. Pour the oil in a large saucepan or heat a deep-fat fryer to 180˚C. Deep-fry the prawns in small batches for 2-3 minutes until

Drain on kitchen paper. Serve the prawns warm with the dipping sauce, decorated if you wish with a little extra Crisp sushi cakes with tuna Place the rice, mirin, rice vinegar and Maldon salt in aPour in 550ml water and bring to the boil. down, cover with a lid and simmer gently for 20 minutes. should have absorbed the water and be tender with just a littleTake off the heat, stir in the black sesame seeds and leave covered for 10 minutes.  Then take off the lid and leave to With wet hands, mould the rice into little sushi-shape cakes (about 20-25 measuring about 4 x 3 x 2cm each). baking parchment and chill for 1 hour. Cut the tuna into thin strips, large enough to just cover theChill until ready to serve. You can prepare up to this stage 24 hours in advance. Heat about half the oil in a frying pan and fry the cakes in batches, adding more oil when needed, for 2-3 minutes each sideTransfer to a plate. To serve, smear a little

wasabi over the surface of the cakes, top with a strip of tuna and garnish with a little pickled ginger. Melt the butter in a saucepan, add the spring onions and sautéAdd the petits pois and 2tbsp water, and cook for a further 6-8 minutes. Take off the heat and stir in the mint andSeason with salt and freshly ground black pepper. Purée the peas in a food processor or with a stick blender. until ready to serve. Dry fry the chorizo slices for 1-2 minutes each side untilDrain on kitchen paper before  setting aside. Just before serving, heat the oven to 180˚C/fan oven 160˚C/mark 4. Warm the peas for 8-10 minutes and the chorizo for 5 minutes. Meanwhile, prepare and cook the scallops. Cut each one in half horizontally (keep whole if you have 20 small ones). in the frying pan over a high heat and fry the scallops for 40-50To assemble, place 1tsp pea purée on each spoon and top with a scallop.What a fabulous start to 2017

We had a rather short week last week, only opening from Thursday to Saturday, but it was really wonderful to see so many of you starting your New Year with some fabulous seafood Our favourite Hake-Hunters on the Ajax, out of Newlyn The fish we were sent last week from our Cornish fishermen was some of the best we’ve ever seen. The quality was absolutely outstanding and this week’s looking just as good. We are so privileged to have access to some of the best fish in the world and we all feel very proud to be able to showcase the best of British seafood in our little shop in Surrey We’ve got a huge haul due in tomorrow… From Cornwall – Super-chunky cod and ray wings, thick monk, haddock, mackerel, squid, lemons, sardines, John Dory, black bream and hake.  Andrew’s also been out on the water and we’re getting a few of his highly sought after lobsters and pollack. From the South Coast there will be beautiful day boat brill, dovers, turbot, wild bass and our extremely popular winkles and palourdes.

Our extra large crabs are on their way up the A303 from Devon as I write this and will be heading to the pot first thing, so should be ready for us to dress after lunch. And then we’ll have all the usual suspects – Shetland Scallops, mussels, WesterRoss salmon… it’s going to be a seafood lover’s delight I did get things a little wrong last week and totally underestimated how busy we were going to be, meaning we sold out of everything very early each day. If you know you’d like something in particular give us a call on 01276 66618 and we’ll pop it away for you so you don’t have to get up at silly o’clock to bag your first choice After having the last few days off we’re very excited to be getting back to normal on Thursday 5th January It’s going to be a great start to 2017, with a fabulous selection and good availability. As we start into our 3rd year we’d like to thank you all for your ongoing support and encouragement. There’s lots of fabulous fish arriving from Cornwall first thing in the morning, and we’ll be opening our doors at 7:30am as usual

Andrew’s been out in the water all day today and is sending us everything he’s caught. We’ll have lots of his stunning, plump fresh Mackerel, Sardines Pollack and Cod. We’ve also got superb Turbot, John Dory, Lemons and Monk arriving as well as our super-chunky Ray wings, Cod fillet and Hake We’ll be in extra early to make our delicious fish pies and fishcakes and for those of you who like the easy life we’ll have all our usual marinated fillets – all ready just to pop in the oven We’re looking forward to seeing you and wishing you a very Happy New Year Hogmanay is on its way Now that Christmas is over and there’s only a couple of days left of 2016, our thoughts are turning to New Year celebrations We’ll be open on Friday 30th and Saturday 31st and are expecting deliveries of some fabulous seafood Fish will be a bit limited, as many of our fishermen don’t land their catch until the first markets in the New Year, but we’ll have plenty of shellfish on the counter to tickle your tastebuds

The pot will be boiling first thing in the morning for our lobsters and crabs and I’m heading up to the market super-early to collect all our oysters, scallops and prawns We’re open from 9am until 5:30pm tomorrow and 9am until 3pm on Saturday – you can always give us a call on 01276 66618 to let us know your requirements Merry Christmas to you all We’d like to wish you all a very Merry Christmas and thank you so much for being truly fabulous customers and friends Our little team worked their socks off this week, with a marathon 30 hour shift getting all the ordered prepared for collection and the shop set up for the busiest day since we opened It was a totally bonkers marathon of a day and we really appreciate your patience while you waited for your order. Thank you so much for your kind words of support and the many thoughtful gifts – bubbles, chocolates, homemade cakes and sausage rolls, croissants, lardy cakes and bacon butties – they were all very much appreciated and really helped us get through the day.

We hope you all have a wonderful Christmas with family and friends and all your wishes are fulfilled. Dont forget we don’t open again until Friday 30th December As we head into the last few days before the main event we’re getting everything ready for the busiest weekend of our year Top fish on our customers wish list this year are Turbot, Wild Bass, Dover Sole, Lemons and Monkfish. We’ve got deliveries coming in every day so there’s still time to pop in and pick up something fabulous for your Christmas table Shellfish is always a crowd pleaser for Christmas Eve or Boxing Day. Our lobster pot is going to be at capacity with lobsters and crabs and we’ll have some available if you haven’t got round to ordering them. If you’re looking for something super- easy we’ll be preparing lots of delicious treats – salmon mousse pots, mini dressed crabs and smoked salmon canapé blinis are really tasty and look pretty impressive Our freshly prepared, ready to cook products are real winners.